For the winter, tomato, pepper, beans, carrots, onions. Delicious salad with beans for the winter from tomatoes

Such salads with beans are very satisfying, because legumes are rich in proteins. Seamings are prepared quickly, often without sterilization. The main thing is to soak the beans for several hours in advance. Here are my favorite - golden recipes. Choose!

Delicious bean salad for the winter: recipe with photo

I love recipes with photos - simple and tasty salads with beans for the winter, it's so easy to cook them! The first very simple recipe is a salad with beans and tomatoes, without sterilization. From tomatoes, we will prepare a fragrant puree that gives the dish a bright color and rich taste.

Ingredients:

• 500 g of beans;
• 5 pieces. onion;
• 1 kg of tomatoes;
• 0.5 tsp ground black pepper;
• 1 teaspoon ground allspice;
• 1.5 st. spoons of salt;
• 5 pieces. bay leaf;
• 2 tbsp. tablespoons of vegetable oil (refined);
• 1 teaspoon of vinegar essence.

Tip: Beans are better undercooked rather than overcooked. She then "reaches" the desired condition in the finished dish.

Cooking:

Salad for the winter, canned according to a recipe that does not provide for sterilization, we begin to cook with the processing of beans. It is very important to do everything right so that the workpiece is well stored.

Sort the legumes, rinse, drain the liquid and fill it with clean water in proportions of 1: 2 (two parts of water for one part of the beans). Let's leave for 11-12 hours. I most often fill the beans in the evening and leave them overnight.

Drain the liquid again, rinse, pour clean water and set to boil until the legumes are ready.

While the beans are cooking, peel the onion, wash it and chop it into cubes. Fry the onion in a frying pan in vegetable oil until it becomes a beautiful golden color.

We wash the tomatoes, pierce them with a toothpick in several places. Put in a bowl and scald with boiling water. Then briefly dip in cold water. The skin of the tomatoes will burst at the puncture points, and it can be easily removed. Grind tomatoes in puree with a blender or meat grinder.

Pour the tomato mixture into a saucepan, salt to taste and set to cook over low heat. When the puree thickens a little, add the fried onions. Let's simmer for 10 minutes.

Then add bay leaves, spices, simmer for five minutes and add the beans. The dish should be stewed after that for another half an hour. At the end of cooking, pour in the vinegar essence and mix.

We sterilize jars and lids by scalding them with boiling water. Pour the finished vegetable salad into jars with a ladle, roll up the lids. Then turn over, wrap, leave to cool completely. Hiding for storage.

like this easy recipe with a photo of a very tasty salad for the winter from beans. You can experiment with spices and herbs, add something of your own. The preparations will turn out different, but still very tasty.

Beans with eggplant for the winter

I really love and appreciate the little blue ones, I try to add them wherever possible. I'll tell you how to cook a delicious salad with beans for the winter with eggplant. This recipe was shared with me by an employee - her canned vegetables always turn out amazing and are a success at any corporate party.

Ingredients for 10-12 jars in 0.5 l:

• 500 g beans (best - white);
• 2 kg of eggplant;
• 500 g bell pepper;
• 500 g carrots;
• 1.5 kg of tomatoes;
• 200 g of garlic;
• 0.5 cups of granulated sugar;
• 2 tbsp. spoons of salt;
• 350 ml of vegetable oil;
• 100 ml of vinegar (9%).

Note to the hostess: So that the eggplants do not taste bitter, sprinkle them abundantly with salt, leave for 10 minutes, then salt the resulting juice from them. You can rinse a little and throw it in a colander.

Cooking:

1. Sort the beans, rinse, soak overnight in clean water. In the morning, drain the liquid, fill it with fresh water, boil until tender.
2. Peel the garlic, remove the skin from the tomatoes (according to the method indicated in the first recipe). Pass the tomatoes and garlic through a meat grinder (or chop in a blender).
3. We clean all the other vegetables. Grate the carrot. Cut eggplant and bell pepper into cubes.
4. Pour the tomato mixture with garlic into a large saucepan, set to boil. After boiling, add sugar, salt, vegetable oil and vinegar. Stir until the mixture becomes homogeneous.
5. Add eggplant, peppers and carrots to the pan. As soon as the mixture boils, reduce the heat, simmer for about half an hour, stirring occasionally. Then add the beans and simmer for another 20 minutes.
6. In sterilized jars, lay out the finished salad with eggplant. Roll up, turn over, wrap up.

After cooling, store in a cool dark place.

Bean Salad with Tomatoes and Peppers

I'll tell you how to make an interesting snack for the winter with tomatoes and peppers. It is versatile and can perfectly complement any dish.

Ingredients for 5 liters of ready-made salad:

• 1 kg of beans;
• 2.5 kg of tomatoes;
• 1 kg sweet pepper;
• 3-4 pcs. onion;
• 500 ml vegetable oil (refined);
• 1 st. a spoonful of sugar;
• 1 teaspoon of vinegar;
• Salt, spices - to taste.

Cooking

1. Bean spin for the winter is prepared with vegetables, the recipe contains little vinegar, but an abundance of tomatoes ensures excellent preservation of the finished product.
2. Soak the beans overnight. Rinse in the morning and fill with fresh water.
3. While the beans are infused, let's take care of the tomatoes. We wash them, cut them crosswise, dip them in boiling water for 5 minutes. Then fill with cold water for a minute, after which we easily remove the skin. We cut the tomatoes into small cubes.
4. Grate peeled and washed carrots. Processed Bell pepper cut into straws. We also clean the onion, wash it, cut it into half rings.
5. Pour a little vegetable oil into the bottom of a large cauldron, put onions, carrots and peppers, fry until browned.
6. Drain the water from the beans, pour it into a cauldron. Add the remaining vegetable oil (500 ml in total), sugar and vinegar. Season with pepper and salt to taste. We heat until boiling, then simmer over low heat for about two hours (under the lid). Stir from time to time.

Note to the hostess: We check the readiness of the dish by the beans - if it is soft, you can turn off the fire.

How to close a salad? Half-liter jars are optimal. We sterilize them, lay them out hot billet, twist the lids scalded with boiling water. Turn over, wrap. After cooling, we hide for storage.

Salad for the winter of asparagus beans

Whenever possible, I try to stock up on recipes for asparagus beans. Its main advantage is that it cooks very quickly, no need to soak for hours. Green bean salads (as asparagus is often called) look piquant, "foreign", rich in vitamins and minerals.

Ingredients:

• 1 kg of asparagus beans;
• 700 g of tomatoes;
• 200 g carrots;
• 200 g of onion;
• 3 teaspoons of salt;
• 1.5-2 tbsp. spoons of granulated sugar;
• 1.5 st. tablespoons of vinegar (9%);
• Parsley greens - to taste.

Cooking:

1. Rinse the green beans, cut into 4 cm pieces. Boil for 5 minutes in salted water, cool.
2. Onion cut into half rings. We rub the carrots on a grater. Fry them in vegetable oil until golden brown.
3. Remove the skin from the tomatoes, cut them into cubes. Put them in a saucepan, add the beans, fried onions and carrots, salt, sugar, chopped parsley and vinegar. Simmer all 40 minutes, stirring.
4. We lay out the finished dish in sterilized jars, twist the lids. That's all!

Tip: The workpiece can be stewed with tomato paste, replacing the tomatoes with it in proportions to your taste.

Very delicious recipes salad with beans for the winter can be seen on the video. I offer you one of these interesting recipes.

Greek appetizer

I'll tell you more how to make a Greek salad with beans - a recipe for the winter. People also call it " Greek appetizer". The dish turns out spicy, amazingly tasty, perfectly warms in the cold.

Ingredients:

• 1 kg of beans;
• 2 kg of tomatoes;
• 500 g carrots;
• 500 g of onion;
• 500 g of bell pepper;
• 250 ml of vegetable oil;
• 0.5 cups of granulated sugar;
• 1.5 st. spoons of salt;
• 3 pcs. large heads of garlic;
• 1-2 pcs. pods of red hot pepper;
• 1 teaspoon of vinegar essence.

Cooking:

1. Boil the beans soaked overnight until tender.
2. We rub the carrots, cut the onion into half rings. Fry.
3. We cut the tomatoes in semicircles, Bulgarian pepper - in strips.
4. Put beans, onions with carrots, peppers, tomatoes, sugar, salt in a capacious pan. Pour vegetable oil, simmer for about half an hour.
5. Five minutes before cooking, add chopped garlic, spicy pepper(to taste), vinegar essence.
6. We put the finished snack in clean, dry jars, tighten the lids. Turn over, wrap, let cool.

Such preservation is well stored and room temperature, in the pantry.

Salad with beans and zucchini

Very unusual, but surprisingly tasty and healthy is a bean salad with zucchini. Cooked with tomato paste, it seemed to retain all the colors and flavors of summer.

Ingredients for 4-5 liters of finished salad:

• 2 cups boiled beans;
• 3 kg of zucchini;
• 500 g of bell pepper;
• 1 st. a spoonful of tomato paste;
• 350 ml of vegetable oil;
• 200 g of granulated sugar;
• 60 g of salt;
• 1 teaspoon of red ground pepper;
• 1.5 st. tablespoons of vinegar (9%).

Cooking

1. Soak beans overnight, boil in the morning until tender.
2. We clean the zucchini, cut into cubes. Processed Bulgarian pepper cut into strips.
3. We spread beans, zucchini, peppers, spices in a saucepan or cauldron, tomato paste.
4. Pour vegetable oil, simmer for an hour over low heat.
5. Add vinegar 5 minutes before cooking.
6. We fill clean sterilized jars with salad, roll up the lids scalded with boiling water.
7. Turn over, wrap, leave to cool completely.
8. Then transfer to a cool dark place for storage.

These are such simple and very tasty salad recipes with beans for the winter. Get ready, you'll love it. Bon Appetit!

step by step recipe with photo

It would seem that beans are more convenient and easier to store dried than canned, because in dry form they can lie perfectly for several years and take up little space. Nevertheless, many housewives preserve beans for the winter both on their own and as part of vegetable salads, because such preparations are a real find for cases when there is little time to prepare breakfast or dinner. Salad with beans and vegetables is already ready in itself, moreover, it is enough hearty meal, and besides, you can quickly cook soup from it, add beans with vegetables to borscht or serve as an addition to any side dish.

Ingredients

• beans - 1 tbsp.
• tomatoes - 0.3 kg
• pepper - 4 pcs.
• carrots - 1 pc.
• onion- 1 PC.
• vegetable oil - 3 tbsp. l.
• sugar - 1 tbsp. l.
• salt - 1 tsp
• the black ground pepper- 0.5 tsp
• table vinegar 9% - 0.5 tsp.

Cooking

1. Sort out dried beans (red or white) from garbage and set aside spoiled or bugged. Wash sweet peppers thoroughly, especially at the base of the stalk. Tomatoes must be ripe, not spoiled, they must be washed and the stalk removed. Peel one large carrot, cutting off its tail.

2. Beans are recommended to be soaked in cold water and leave to soak for 12 hours. The liquid should be twice as much as the beans themselves. And you can soak the beans only overnight, and then boil until tender. When the beans are prepared in this way, start preparing the vegetables. Cut the carrots into thin strips or you can grate on a large or special grater.

3. Cut the tomatoes into slices of medium thickness, for this the knife must be very sharp. You can peel the skin from them, because it does not boil soft.

4. Remove the stem from the sweet pepper, peel it from the seeds and cut into thin rings. Cut the onion into thin half rings.

5. Then put all the ingredients into a saucepan, add vegetable oil, salt, sugar, pepper and vinegar, put on fire and bring to a boil, remembering to stir.

Reading 10 min. Views 1.2k. Published on 01.03.2018

If during the summer it was possible to grow a large amount of beans in the garden, then many salad preparations can be made from it, which in winter will give the body a large amount of such useful vegetable protein.

Canned beans not only taste great, but can also be used in a range of soups and delicious sauces. Even the simplest bean salad can act as an independent dish or side dish for a meat product.

The benefits of beans for the body

In conservation, both white and red beans are used, and the benefits of both are quite noticeable:

1. Red is a real champion in fiber content. It not only saturates the body, but also helps to cleanse it of slagging and help normalize digestion. The use of this variety helps to slow down aging, as it contains a large amount of antioxidants.
2. White has the same row useful properties, as red, but in addition, it helps to lower blood sugar levels, which is extremely useful for diabetics. Compared to red, it has a lower amount of protein, but the feeling of fullness also persists for a long time. The composition contains a lot of iron, which makes the use of white beans useful for people suffering from anemia. It often helps to balance the mood and not fall into a depressed state.
3. Pod is an immature fruit in a shell. It has a very low calorie content and a large amount of fiber. Helps cleanse the body, nourish it with proteins and complex carbohydrates. Helps strengthen the body and stimulate the digestive system. Unlike its counterparts, it has an antiviral and anti-inflammatory effect, which helps to prevent a number of viral and skin diseases.

large distribution canned beans does not have. Most housewives buy jars in the store to add to salads. However, with proper canning, it can become much larger.

Although canned different types legumes, the most popular around the world is red because of its texture and rich taste.

For subsequent preservation, use shiny smooth fruits, completely free of dirt and pods. The beans collected in the garden should be carefully sorted out and cleaned.

Salad with beans for the winter - recipes

Exists great amount recipes from legumes for the winter, using a variety of types of this product.

traditional recipe

This recipe has been developed over the centuries, creating the perfect concentration of ingredients for the most pronounced taste:

• tomatoes - 2 ½ kg;
• carrots - 1 kg;
• bell pepper - 1 kg;
• onion - 300 g;
• legumes - 1 kg;
• vegetable oil - ½ l;
• sugar - 25 g;
• vinegar - 1 tsp. l.;
• salt and pepper to taste.

Cooking process:

1. First you need to peel the tomatoes from the skin. To do this, a cruciform incision is made on them, after which they are scalded with boiling water. Removing the skin after that is quite easy. Peeled tomatoes are cut into medium-sized cubes;
2. The root crop is peeled, after which it is rubbed on a grater for Korean carrots;
3. Seeds and partitions are removed from sweet pepper, after which it is chopped into strips. The onion is cut into half rings;
4. All ingredients are poured into a large saucepan, after which beans, oil and spices are added to them. On high heat, the mixture is brought to a boil, after which the temperature decreases and the salad is stewed for about a couple of hours until the beans become soft. Stir constantly, avoiding burning;
5. The finished product is poured into sterilized jars.

Green bean salad

Preparing such a salad is easy, because you do not need to pre-soak them. The recipe is quite simple, but the taste of the canned product is amazing.

• green beans - 500 g;
• sweet pepper - 200 g;
• carrots - 250 g;
• tomatoes - 1 kg;
• onions - 250 g;
• table vinegar - 1 table. l.;
• vegetable oil - 50 ml;
• sugar - 2 table. l.;
• salt - 1 table. l.

Cooking:

1. Cut string beans into small pieces. They should be boiled in boiling water for about 10 minutes;
2. During this time, cut the onion into half rings, and grate the carrots on a coarse grater. This mixture needs to be fried;
3. Peeled tomatoes are passed through a meat grinder to create juice;
4. Throw the beans in a colander, transfer to a large container and add the remaining prepared vegetables to it. Mix everything well and start preservation;
5. Finely chop the pepper or pass through a meat grinder and also send to the pan. Season with salt and pepper, then leave to simmer for half an hour. Just before the end of cooking, add vinegar and arrange in jars for later use.

Salad with eggplant

IN this recipe you can use the red and white variety, but it is better to use the white one, as it is less starchy and retains a more coherent structure.

• boiled beans - 500 g;
• eggplant - 1 kg;
• carrots - 250 g;
• Bulgarian pepper - 200 g;
• tomatoes - 500 g;
• onions - 100 g;
• garlic - 6 cloves;
• chili pepper - 1 pod;
• vegetable oil - 80 ml;
• sugar - 30 g;
• vinegar - 1 table. l.;
• salt - 1 table. l..

Cooking:

1. The first step is to prepare the beans. They need to be washed, sorted out and, if necessary, pre-soaked for at least 10 hours. At the end of these procedures, it is transferred to a saucepan and boiled until fully cooked for 40 minutes;
2. While the beans are cooking, you should take care of the vegetables. The root crop is peeled and chopped on a coarse grater or cut into julienne with a shredder;
3. The husk is removed from the onion, after which it is cut into small cubes. Garlic is passed through a press to the state of gruel;
4. The eggplant is thoroughly washed, after which, if desired, you can remove the skin from it. It is cut into small cubes;
5. Paprika is cleaned from seeds and stalk, cut into strips. Tomatoes are interrupted with a blender or meat grinder;
6. Oil is poured into a saucepan with a thick bottom, followed by tomatoes. It is necessary to wait until the mass boils, after which onions and garlic are added;
7. Stir for five minutes, then add eggplant, pepper, salt and sugar. The rest of the ingredients are laid out at the very end. The salad is mixed and stewed for about 20 minutes until fully cooked;
8. It is laid out in sterilized jars, after which it is rolled up and sent to cool.

Vegetable salad

For this dish it is also advisable to pre-boil the legumes to reduce cooking time:

• legumes - 1 kg;
• carrots - 1 kg;
• Bulgarian pepper - 1 kg;
• onions - 1 kg;
• tomato juice - 3 kg;
• vegetable oil - 500 ml;
• salt - 2 table. l.;
• sugar - 3 table. l.;
• table vinegar - 100 ml.

Cooking process:

1. While the beans are cooking, prepare all the vegetables. The root crop is peeled and rubbed on a coarse grater, the onion is cut into large cubes, the paprika is chopped into strips;
2. A small amount of oil is added to a large saucepan, prepared vegetables are laid out, which are poured tomato juice. Everything is mixed, closed with a lid and stewed for about 20 minutes;
3. At the end of the term, beans and salt with sugar are added to the salad blank. The dish is being prepared for about 15 minutes, after which vinegar is added at the very end, the salad is brought to a boil and laid out in jars.

From beans and peppers

The finished product is a real storehouse of vitamins, it is usually used as a full-fledged snack or side dish.

A real riot of flowers in one small jar:

• legumes - 300 g;
• Bulgarian paprika - 250 g;
• carrots - 300 g;
• onion - 250 g;
• tomatoes - 500 g;
• salt - 1 table. l.;
• vegetable oil - 1/3 cup;
• black pepper to taste.

Cooking instructions:

1. Boil beans until half cooked. To reduce the time required, it is advisable to pre-soak them overnight;
2. Cut the pepper into fairly large pieces. Chop the carrots using the julienne method, and the onions in small cubes;
3. Pass the tomatoes through a meat grinder or just cut into small pieces;
4. Pour oil into the bottom of a thick saucepan or cauldron and lay out all the prepared vegetables. Close everything with a lid and simmer for about an hour and a half until the beans are soft. Do not forget to stir constantly, then arrange in jars and roll up.

Green bean and carrot salad

A light and low-calorie salad is ideal for girls who carefully monitor their figure:

• green beans - 500 g;
• carrots - 300 g;
• tomatoes - 400 g;
• onion - 200 g;
• fresh basil - 30 g;
• vegetable oil - 50 ml;
• table vinegar - 1 tablespoon;
• black peppercorns - 5 pcs.;
• sugar - 2 tsp. l.;
• salt - 2 tsp. l..

Cooking process:

1. Rinse green beans and cut it into large pieces. Peel the root crop from the skin, and chop into small cubes;
2. Peel the onion from the husk, and cut into half rings, remove the skin from the tomatoes and chop large pieces. Cut the basil with culinary scissors;
3. Put tomatoes on the bottom of the pan, add layers of carrots and onions on top. Pour everything with vegetable oil, mix and simmer for about 10 minutes with constant stirring;
4. After that, beans and basil, sugar with salt, pepper are added to the pan. The salad is cooked for another 5 minutes over low heat, vinegar is added at the very end. The workpiece is thoroughly mixed and poured into sterilized jars so that the juice completely covers the vegetables.

Salad with mushrooms

Mushrooms give the dish extra satiety, which is why men adore it so much:

• beans - 1 kg;
• white mushrooms - 1.5 kg;
• tomatoes - 3 kg;
• carrots - 1.5 kg;
• vegetable oil - 180 ml;
• sugar - 1 tsp. l.;
• table vinegar - 100 ml;
• salt - ½ table. l.;
• allspice - 4 pcs.

Cooking:

1. Legumes need to be carefully sorted and washed, and then soaked for a couple of hours in cool water for faster cooking;
2. After that, the beans are transferred to the pan and boiled until fully cooked. While the beans are cooking, take care of the mushrooms. They need to be washed, cleaned and cut off all the roots from them. Large hats cut into several pieces of medium size;
3. Rinse the tomatoes, remove the skin from them and turn them into a puree. Grate carrots on a Korean grater;
4. Pour oil into a large container at the bottom, put tomato puree, mushrooms, chopped carrots. Sprinkle everything with sugar and sweet peas. Simmer everything for 20 minutes, while stirring constantly;
5. Add beans to the salad preparation, then cook for another half hour. Pour the vinegar 5 minutes before it's done. Ready salad can be distributed among banks.

Spicy bean salad

For creating spicy salad red beans and a large amount of chili are used. It can be varied depending on your own wishes:

• legumes - 1 kg;
• sweet pepper - 1 kg;
• tomatoes - 2 kg;
• carrots - 500 g;
• onion - 500 g;
• garlic - 2 heads;
• chili pepper - 2 pods;
• fresh parsley - 500 g;
• oil - 200 ml;
• salt - 3 tablespoons

Cooking instructions:

1. First, prepare the beans. Sort them, soak overnight and boil until half cooked. When they are ready, you can proceed to the rest of the ingredients;
2. Peel the bell pepper from seeds and stalk, then cut it into large pieces;
3. Wash the tomatoes well, pass through a meat grinder. Chop carrots into strips;
4. Chop the onion into small pieces. Pass the peeled garlic through a press or meat grinder until mashed;
5. Chili should be cut into fairly small pieces. Greens are crushed;
6. To prepare a salad, fry onions and carrots in a pan. Bulgarian pepper is also added to the frying, a little oil. Everything is cooked in about 5 minutes;
7. The frying, legumes, tomatoes, chili, garlic, parsley and salt are laid out in a saucepan. Everything is mixed, oil and a spoonful of vinegar are poured in. The salad is brought to a boil, and then stewed over low heat for about half an hour.

Note! There is a huge variety of dishes that are based on legumes. All of them are delicious and excellent. palatability. With the right preliminary preparation preparing them is quite simple.

Preparing in the fall is a great time saver. cold winter. It is enough just to open a jar with a salad, and you are provided with vitamins and good mood. We will tell you how to prepare a salad with beans for the winter.

winter bean salad recipe

Ingredients:

• dry red beans - 1 kg;
• carrots - 1 kg;
• ripe tomatoes - 2.5 kg;
• onion - 3 pcs.;
• Bulgarian pepper - 1 kg.

For marinade:

• sugar - 1 tbsp.;
• vegetable oil - 500 ml;
• vinegar - 1 teaspoon;
• spices.

Cooking

To prepare this salad, soak the beans in warm water and leave overnight. We wash the vegetables, clean them: remove the peel from the tomatoes, dousing them with boiling water. Cut the tomato pulp into cubes. We rub the carrots on a large grater, and chop the bell pepper with medium straws. We chop the onions in half rings. Then we put all the vegetables and beans in a saucepan, season with spices, add sugar, pour in vinegar and vegetable oil. Stir and cook, stirring, until tender, about 2 hours. We put the finished salad in clean jars, roll it up and wrap it in a blanket all night. We store the preservation in a dark, cool place, and in winter we use it as a salad, dressing for soup or a side dish.

Bean salad for the winter

Ingredients:

• dry white beans - 2 tbsp.;
• young zucchini - 1.5 kg;
• sweet pepper - 450 g;
• white cabbage - 1.5 kg;
• tomatoes - 1 kg;
• bulb - 6 pcs.

For marinade:

• granulated sugar - 1.5 tbsp.;
• vegetable oil - 1.5 tbsp.;
• table vinegar - 1.5 tbsp.;
• spices.

Cooking

Soak beans overnight, and boil in the morning until tender. FROM white cabbage, remove the top leaves and chop it very thinly. We process the pepper and chop it into thin strips. We wash young zucchini, dry and cut into small cubes. Remove the skin from the tomatoes and twist them through a meat grinder, and chop the onion into cubes.

Now let's make a salad marinade: mix spices and sugar with vinegar and vegetable oil, put on fire and boil for one minute, and then mix thoroughly to dissolve everything.

Next, take a deep pan, pour the marinade into it and lay out the prepared vegetables. First we put cabbage, then zucchini, pepper, beans and onions. Cover the top with a lid, reduce the heat to a minimum and simmer for about 1 hour. We pack the hot salad in jars, roll up the lids and leave to stand until completely cooled.

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Home / SNACKS

A great, satisfying and very healthy snack that everyone who loves such a product as beans will definitely like. This Greek appetizer for the winter will also serve as your lifesaver if unexpected guests arrive.

It can be used as a side dish or as an independent dish (especially in fasting), or you can cook an excellent soup - hearty and tasty!

Products:

1. Tomatoes - 2.5 kg
2. Carrots on a coarse grater - 1 kg
3. Bulgarian pepper - 1 kg
4.

Salad with beans for the winter

Onion cut into rings - 0.5 kg
5. Vegetable oil - 1 cup
6. Salt - 2 tbsp. heaped spoons
7. Sugar - 2 cups
8. Beans - 1 kg
9. Chopped garlic - 0.5 cup
10. Fresh parsley - 200 gr
11. Hot pepper - 1 pc.
12. Acetic essence- 1 tbsp. a spoon

How to cook a Greek appetizer:

When preparing vegetables, be sure to carefully inspect them for damaged areas that need to be cut off, otherwise the jars may “explode” after seaming.

Wash the vegetables, remove the stalks from the tomatoes, cut the core from the sweet Bulgarian and hot peppers.

Before preparing a Greek snack, we need to soak the beans for 12 hours. Then boil it until cooked, so that it is dense enough, retains its shape well and does not fall apart.

While the beans are cooking, randomly chop the tomatoes (I cut them into cubes) and bell peppers (in cubes or strips), onion rings or half rings, three carrots on a coarse grater. We combine these products, add salt, sugar and butter and simmer for 30 minutes, over low heat.

TO stewed vegetables add the finished beans, garlic, chopped parsley, hot pepper and simmer together for another 10 minutes.

At the end of cooking, add 1 tablespoon of vinegar essence.

We lay out in sterilized jars, roll up, turn over on the lids (upside down) and wrap until cool.

After cooling (usually in a day), the banks are removed to their place of permanent storage - the basement, if there is a private house, and someone has a pantry, if it is an ordinary apartment.

The optimal storage temperature for preservation is from 0 to 10 degrees Celsius, but not everyone has this opportunity. Can be stored indoors at normal room temperature. In this case, pay more attention to sterilizing containers, inspecting vegetables for spoilage, and boiling lids.

« homemade recipes» wishes you bon appetit!

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Salad with beans for the winter - delicious recipes

Among the variety of preservation, there are blanks that can be used not only as a side dish, but also as an ingredient for preparing other dishes. The latter also includes a salad with beans for the winter. This hearty and nutritious snack with bread will completely replace dinner. And if you suddenly want borscht, and there is no beans at home, you can safely add salad to the pan. Borscht will not suffer a bit from this, but on the contrary, it will acquire an additional taste. In addition, the cooking time will be significantly reduced.

Experimenting with ingredients experienced housewives created and brought to life a lot of very tasty salad recipes with beans for the winter.

Winter bean salad

Adding to a snack different vegetables allows you to play with taste and makes the salad not so rich.

To make the beans cook faster, they should be soaked on the eve of conservation (overnight).

Traditional bean salad

To prepare 5 liters of salad:

The readiness of the salad is determined by the state of the legumes: if the beans are soft, you can turn it off.

Beans with vegetables

Preparing a salad will not take so much time if you boil a kilogram of beans first.

See also: How to preserve and pickle green peas?

While the beans are boiling, you can do the vegetables:

Beans in tomato sauce

Such a salad is very similar to store-bought beans, which housewives often buy for borscht. However, due to the fact that tomatoes with pulp are used instead of tomato juice, the sauce is thicker.

To make 4.5 liters of canned bean salad, you should:

Greek bean salad

Traditionally, red beans and chili peppers are used to prepare this appetizer in the amount necessary to make the salad spicy. For those who do not like hot dishes, chili can be put in quite a bit, for taste. Greek salad for the winter with beans it turns out very tasty, and red fruits and vegetables make it also festively beautiful.

First of all, you need to prepare the beans:

See also: Cooking delicious borscht dressing for the winter with and without beets

Now start preparing the vegetables:

And now you can start cooking directly canned salad with red beans:

Bean salad with beets

A jar of such an appetizer will serve not only delicious side dish to mashed potatoes, but also help out during the preparation of first courses. Beet salad with beans for the winter can be added instead fresh vegetables in borscht. From the indicated amount of ingredients, approximately 6.5 liters of the finished product should be obtained.

Step by step preparation:

Read also: Best Recipes salad with squid

Bean salad with zucchini

Beans, although healthy, are a little heavy food for the stomach. To make the appetizer lighter, you can add young zucchini or zucchini to it and make a salad for the winter with beans and zucchini.

For the salad you will need:

• 2 tbsp. sugar beans;
• 1 liter of tomato juice;
• 3 kg of zucchini;
• 200 g butter;
• 500 g of bell pepper;
• a glass of sugar;
• to taste - salt and pepper;
• 1 st. l. vinegar.

Soak the beans overnight, and boil the next day until tender.

Cut the zucchini into large cubes so that they remain whole during the cooking process. You can not cut the peel if the vegetables are young.

Pepper cut into not very thick sticks.

Place chopped vegetables in a large cauldron, pour tomato juice on top and boil for 40 minutes (over medium heat). During this time, the juice that the zucchini will start up will evaporate. Next, screw on the burner and boil the salad for 20 minutes.

When the workpiece becomes thicker, add the finished beans, butter and sugar (salt, pepper - to taste). Boil for another 10 minutes and pour in the vinegar. After 2 minutes, turn off the burner, put the salad in jars and roll up.

A salad with beans for the winter is not only a hearty snack, but also an excellent preparation for first courses, which will help you cook them quickly. Experiment, add other vegetables to the beans, and enjoy your meal!

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Salad with beans for the winter - delicious recipes

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Beans with vegetables for the winter

Ingredients

• Onion 500 g;
• Refined sunflower oil 400 ml;
• Carrots 500 g;
• Sweet pepper 500 g;
• Tomatoes 2000;
• Sugar 25 g;
• Salt 50 g;
• Vinegar essence 5 tsp.
• Dry red beans 1000 g
• Garlic 100 g

Cooking method

1. For cooking, we need dry beans, carrots, tomatoes, peppers, vegetable oil, onions, garlic, salt, sugar, vinegar essence 70%.
2. Soak the beans overnight, then cook until tender and drain in a colander.
3. Grate carrots.
4. Pepper cut into strips.
5. Onion cut into thin rings. Grind tomatoes in a blender.
6. Simmer all vegetables with oil for 20 minutes from the moment of boiling over low heat.
7. Add beans, garlic (grate), sugar, salt, vinegar, mix. Simmer another 15 minutes.
8. Roll up in dry sterilized jars, turn over and wrap until cool. Output - 4 liters.

Pepper and Bean Salad

Ingredients

For 7 jars, 1 liter capacity:

• Sweet pepper - 5 kg;
• Tomatoes - 3 kg;
• Onion - 2 kg;
• Beans - 500 g;
• Sugar - 300 g;
• Salt - 100 g;
• Vinegar 9% - 200 ml;
• Vegetable oil - 0.5 l.

Cooking method

1. Fill beans with water. Boil until tender (1 hour).
2. Wash the pepper, cut into strips.
3. Onion cut into half rings.
4. Wash the tomatoes, cut into slices.
5. In a large bowl, mix peppers, onions, tomatoes and beans.
6. Fill them with sugar, salt, vinegar, vegetable oil.
7. Transfer the mixture to a saucepan, cover and bring to a boil. Cook bean salad with bell pepper from the moment of boiling for about 1 hour.
8. Arrange hot pepper and bean salad in prepared jars and roll up.

   Salad with beans for the winter - delicious recipes

   Bon Appetit!

Bean salad with vegetables

Ingredients

• dry beans - 500 g;
• carrots - 500 g;
• sweet pepper - 750 g;
• onion - 500 g;
• natural tomato paste - 250 ml;
• water (for juice) - 750 ml;
• vegetable oil - 150 ml;
• sugar - 2 tbsp. l.;
• salt - 1 tbsp. l.;
• spices - to taste and desire.

Cooking method

1. Pour the beans pre-soaked overnight with new cold water without salt, bring to a boil and cook for 30 minutes.
2. Peel the carrots, wash, grate on a coarse grater. Place in a large bowl along with the beans.
3. Peeled onion cut into strips. Remove the seeds from the pepper and cut into strips. Add the onion and pepper to the pan along with the beans and carrots.
4. Dilute tomato paste with water to make tomato juice. Pour vegetables with beans with the resulting tomato juice, put the pan on the fire, bring the contents to a boil.
5. Add salt, sugar, vegetable oil to the pan and cook over low heat, stirring occasionally, for 30-40 minutes. If desired, add your favorite spices and cook the salad for another 5 minutes. Adjust the amount of sugar according to the acidity of the tomato juice.
6. Place the hot salad in dry sterile jars and seal tightly. Turn upside down until cool.

Beans- a herbaceous plant from the legume family, which is a type species. The fruits of the plant are pods that contain several kidney-shaped seeds that have the same name with the plant. The product is widely used in cooking, food industry and preparations for the winter for the future.

America is considered the birthplace of the plant. According to historical references, the Aztecs used beans in ancient times. Also interesting fact is that the ancient Greeks considered beans, or rather the stew from it, food for the poor. In ancient times in England, the plant was used for decorative purposes, as the bean blooms with beautiful white flowers. In Asia, beans are consumed exclusively in crushed form: the seeds of the plant are dried and processed into flour.

There are quite a few types of plants. As a rule, in cooking, shelling varieties are understood as beans. They, in turn, are divided according to the color and taste characteristics of the seeds. The most popular are white and red beans. These species are most often used for cooking various dishes and preparations for the winter for the future. Do not confuse this product with asparagus beans, which is a separate species.

Beans have quite a lot of useful properties. First of all, it should be noted that the product contains protein, which, in terms of ease of digestibility, can compete with the protein found in fish and meat. Also, the seeds of the plant are rich in vitamins, minerals and useful trace elements. The product contains a natural antibiotic that helps cleanse the stomach and intestines. Regular consumption of legumes improves the functioning of the nervous system. Even in canned beans retain most of their beneficial properties, so this product is considered ideal for winter harvesting.

Before eating beans, you should definitely know that when raw, it is very dangerous to health, as it contains toxic substances. That is why it is recommended to soak legumes in cold water for a day before use. Beans are not recommended to be abused, as they are digested for a long time. Do not forget that the use of beans can lead to flatulence.

To use legumes for homemade preparations or for cooking, it must be purchased.

Winter salad with beans - recipe

Most often on sale you can find already peeled and dried bean seeds. In such cases, it is necessary to specify the date of packaging and the expiration date of the product. It is very important that the composition of the fruits of the plant does not contain foreign substances of synthetic or chemical origin. It is recommended to store beans in a dry and dark place at room temperature.

Various soups, main courses, side dishes, snacks and salads are prepared from legumes. This popular product is harvested for the winter by the most different ways. Beans can be preserved on their own or used to prepare dressings for the winter. If desired, legumes can be closed in tomato or own juice.

Detailed step by step recipes with the photos below, they will tell you how easy, tasty and quick to prepare beans for the winter, as well as how the finished preservation should be stored properly.

If you are a fan of all kinds of preservation with beans, then this article is just for you! You no longer have to settle for tiny store-bought jars that are sold at an unfairly high price. Here you will learn how easy and simple it is to prepare salads with beans for the winter.

This name hides many dishes that differ both in taste and appearance. The same beans can be used both in the form of beans and in the form of pods. Therefore, it was decided to choose the most popular combinations, which eventually took shape in this small selection of simple step-by-step recipes.

This is the “base” on the basis of which you can come up with your own winter salads. You just need to remember general principles cooking, and then the whole year you will enjoy delicious homemade preparations.

In addition to the recipes themselves with photos, be sure to also watch videos with similar cooking methods. They are as clear and understandable as possible.

Recipes

Delicious salad with beans for the winter

Someone calls this a salad, someone just beans with vegetables - it doesn’t matter. And the important thing is that the appetizer turns out just great in taste. If you are thinking about what to cook, then start with this recipe!

In addition to beans, there are also tomatoes, sweet peppers, onions and carrots. In general, a whole assortment. If you wish, you can change the proportions of vegetables, you can even exclude something. Everything is at your own discretion.

Ingredients:

• Beans (white or red) - 6 cups (dry);
• Tomatoes - 3 kg.
• Bulgarian pepper - 1.2 kg.
• Carrots - 0.8 kg.
• Onion - 1 kg.
• Sugar - 190 g.
• Salt - 2 tbsp. spoons (with a slide);
• Sunflower oil - 200 ml.
• Table vinegar (9%) - 80 ml.

Cooking step by step

1. The most difficult, longest, but most important stage is the preparation of beans. It should be sorted out, then filled with water for several hours (or better all night). Then transfer to a saucepan, pour clean water and cook for about 1.5 hours until fully cooked. In general, by the time the salad is prepared, the beans should already be boiled.
2. We clean the onions and carrots, then three carrots on a coarse grater, and cut the onion into half rings. Pour oil into a saucepan, put onions with carrots. Fry (or rather stew) over medium heat until soft and light “fried” aroma.
3. Meanwhile, wash the tomatoes, remove the stalks, then cut into small pieces. It is not necessary to remove the skin from the tomatoes.
4. Peel the peppers, cut off the stems, then cut into small strips. Add tomatoes and peppers to the roast, add sugar and salt, vinegar here. Mix and cook for 10 minutes.
5. Next, add the beans, mix everything gently and simmer for another 50 minutes. While the salad is cooking, you need to sterilize the jars and lids.
6. Hot bean salad put in jars, immediately roll up the lids. Cover with a blanket and wait for complete cooling. That's all.

By the way, once a long article was published on cooking . There is about the same thing, but instead of beans, rice. In general, I advise you to read.

Delicate salad for the winter of asparagus beans, onions and peppers

Here we use instead legume asparagus (pod). The salad turns out to be very tasty, tender, with a light aroma of garlic and bell pepper. If desired, you can add spice with chili peppers.

Instead of whole tomatoes, there will be. You can look at the link to the page and get acquainted with a good homemade recipe.

Required Ingredients:

• Asparagus beans - 1.5 kg.
• Sweet pepper - 0.5 kg.
• Carrots - 0.5 kg.
• Onions - 0.5 kg.
• Garlic - 3-6 cloves;
• Tomato juice - 1 liter;
• Vinegar (9 percent) - 100 ml.
• Vegetable oil (odorless) - 100 ml.
• Sugar - 90 g.
• Salt - 40 g.

Cooking and marinating

1. We wash all the vegetables and collect them in one pile. We start to grind them in turn. asparagus beans cut into small sticks. If you took already chopped, then generally fine.
2. Grate the carrots, cut the onion into half rings, chop the pepper too. We mix everything in one saucepan and pour in tomato juice.
3. Put on fire, add sugar, salt, oil, squeeze garlic. Stir and wait until it boils. Add vinegar and cook for another 15 minutes from the moment of boiling.
4. Sterilize jars and lids with boiling water. We fill them with hot freshly cooked salad, roll up the lids.
5. Next, we turn the jars over, cover with a blanket - let them stand for about a day and cool.

Spicy salad with red beans and vegetables (for the winter without sterilization)

Love savory savory snacks? Then pay attention not to this option. Garlic and chili peppers perfectly emphasize the taste of this vegetable salad.

Another difference is that we will cook the beans directly with all the vegetables in one pan. Because the dish is obtained with such a dark tint.

We will need:

• Beans - 900 g.
• Tomatoes - 2.4 kg.
• Bulgarian peppers - 1 kg.
• Carrots - 1 kg.
• Onion - 500 g.
• Sugar - 1 cup (well, or a little less);
• Salt - 3.5 tbsp. spoons;
• Sunflower oil (odorless) - 500 ml.
• A mixture of peppers (ground) - 3 teaspoons;
• Chili pepper - 1-2 pods;
• Garlic - 10 cloves;
• Vinegar (70%) - 1 teaspoon;

Let's start cooking

1. Soak beans overnight and refrigerate. Of course, you need to pick it up so that no pebbles come across.
2. Move on to vegetables the next day. Finely chop the tomatoes, grate the carrots or chop into thin strips. Remove the seeds from the pepper, peel the onion - finely chop everything. Pass the garlic through a crusher, chop the hot pepper along with the seeds.
3. Put the tomatoes in a large saucepan, then there is a layer of beans, carrots with onions, peppers with garlic on the very top. Salt, pepper and add sugar immediately. There should be enough liquid from vegetables, but if necessary, you can add 1-2 more glasses of water or tomato juice later.
4. Put on the stove and turn on a slow fire. Stir well after 10 minutes, then cook for about 2 hours. Stir occasionally and check beans for doneness. At the very end, add 1-2 teaspoons of vinegar essence.
5. Arrange the salad in sterilized jars of small volume (up to 1 liter). Close the lids, then cover the jars with a blanket. When completely cool, you can go down somewhere in a cool place.

And if you want soups in addition to salads, then here you are .

Simple green bean salad for the winter (with tomatoes and carrots)

And this is another option. winter salad with string beans. A minimum of ingredients, everything is very harmonious and tasty. Not only delicious, but also beautiful!

An excellent addition to the main dishes and delicious decoration of the festive table.

We need:

• Green beans - 600 g.
• Tomatoes - 4-6 pcs.
• Carrots - 2-3 pcs.
• Onions - 3 heads;
• Garlic - 3 cloves;
• Sunflower oil (refined) - 60 ml.
• Table vinegar (9%) - 40 ml.
• Sugar - 3 teaspoons;
• Salt - 1 teaspoon;

How to cook

1. Wash the bean pods and cut into 3-4 cm pieces. We cut the tomatoes into small slices, cut the carrots into circles or a little smaller, and the onion into half rings. Garlic is either finely chopped with a knife, or on a fine grater.
2. We put all the vegetables except the beans in a saucepan or saucepan. We also pour oil here. Stir and put on fire, simmer for about 10 minutes.
3. Add green beans, salt, sugar, vinegar and simmer under the lid for another 15-20 minutes.
4. Now we put the salad in jars, cover the jars with lids and put on water bath. We sterilize them for about 10 minutes, then you can close them.
5. We wait for complete cooling, then we remove it in a dark, cool place.

And here you can watch a video on the topic

Here are the recipes for today. In principle, the cooking process is the same everywhere. If you wish, you just have to add something new during the cooking process: zucchini, eggplant, cabbage. And then the usual dish will sparkle with new colors!